它是什么?
Cauliflower, like西兰花和cabbage, is a member of the healthful cruciferous vegetable family. Usually white to pale yellow in color, it’s comprised of florets in stalks that come together to form a rounded head shape. Nowadays you can also find cauliflower that’s deep-golden or purple. Then there’s the exotic lime-green Romanesco, with conical, spiral florets that look like seashells. Despite their different appearances, all types of cauliflower have a similar sweet, assertive flavor that pairs well with both rich, pungent ingredients and more delicate ones.
Kitchen math:
1中头=约2磅
How to choose:
Look for compact heads of cauliflower that are firm and not limp and that feel heavy for their size. The leaves should be green and look fresh and crisp. Yellow spots on the florets are fine; they only mean that the vegetable got a little “sunburn”-the cauliflower’s leaves didn’t fully wrap themselves over the florets during growth. Small brown or grayish spots, which are actually a bit of mold, are okay, too; just cut them away during prep.
How to prep:
Always start by trimming away the leaves and the base of the stem. For whole florets, simply cut the florets away from the central stem with a knife. You can also halve or quarter florets for quicker cooking. Slicing them lengthwise about 1/4-inch thick give you the most surface area for browning and is also a good idea for gratins and for deep frying.
How to store:
Keep cauliflower in the crisper drawer of the refrigerator where is should last at least 3 days and up to 5 days if well wrapped.
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这款丰富的捣碎的捣碎效果很好,但我最喜欢的方式为它的服务方式堆积在Crostini身上,以获得强大的蚕食。
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It's amazing how much flavor a dab of spicy harissa paste will do for these simple roasted winter vegetables.
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Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.
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This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and…
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